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Ingredients

  • 1 organic free-range chicken
  • 1 tablespoon of butter
  • 2 tablespoons of oil
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 onions
  • 2 cloves of garlic
  • 25 cl of chicken stock
  • Salt and freshly ground pepper

Recipe

  1. Use a cast iron Dutch oven that can go directly into the oven and is large enough to hold the whole chicken.
  2. Cut one of the onions into quarters and place it inside the chicken along with a few bay leaves and thyme sprigs.
  3. Salt the inside of the chicken.
  4. Salt and pepper the outside of the chicken, massaging gently to ensure it sticks to the skin.
  5. Preheat the oven to 200°C (thermostat 6-7).
  6. Prepare the chicken stock if you're using a dehydrated bouillon cube.
  7. In the Dutch oven, over low heat, melt the butter with a bit of oil and brown the chicken on each side.
  8. When the chicken is slightly browned (it doesn't need to be grilled), add the second onion, sliced into rings, a few more bay leaves and thyme sprigs, and the garlic cloves, unpeeled and crushed with the palm of your hand.
  9. Finally, add the chicken stock.
  10. Serve with ORGANIC Mayonnaise